I’m beyond excited to announce our very own Chef Jean-Baptiste “JB” is going to start sharing his own recipes here on RecipeTin Eats! 🎉 Say bonjour to JB!!
Chef JB steps into the spotlight!
Long-time readers will know JB well. He’s been my right hand for almost 5 years and is officially our Head Chef here at RecipeTin. From developing and testing recipes with me, taking charge of public events and leading RecipeTin Meals – where 600 homemade meals are made every day for those in need – he’s been across everything cooking related in the RecipeTin world.
Born and raised in Lyon, JB has been classically trained in France, starting at culinary school then working in Michelin-starred kitchens. At just 28, he was running a Manhattan restaurant for the legendary French chef Daniel Boulud – that kind of responsibility at such a young age says everything about his talent and work ethic!
RecipeTin wouldn’t be what it is today without him. We wouldn’t have done half the public events and not-for-profit things we’ve done if I didn’t have him to organise them, from cooking for families at the Children’s Hospital to hosting a 14-course degustation reader dinner at our food bank. And RecipeTin Meals only exists because of him – I knew nothing about setting up or running commercial kitchens, the equipment, the logistics, or producing food on a large scale!
Over the years he’s poured so much into helping me bring reliable, great tasting recipes to you, testing recipes relentlessly, double-checking details late into the night, quietly shaping so much of what you see here behind the scenes.
And now, I’m so excited that he’s stepping into the spotlight himself! You’ll start to see recipes developed, written, photographed and filmed by JB himself – think, timeless French classics and fine dining dishes from his restaurant years, adapted for home cooks like you and me.
Don’t worry, I’m not going anywhere! I’ll still be publishing new recipes as well. Between us there will continue to be 2 recipes a week, and we will be making and testing the recipes together – as we have been doing for the past 5 years.
JB will be sharing his first recipe on Friday, and I can’t wait for you to experience his cooking directly. Please join me in welcoming JB as a recipe writer on RecipeTin Eats. Go ahead and hit him up with your recipe requests in the comments below! – Nagi x
~~ A word from JB ~~
Hi everyone! Thank you Nagi, for your kind words and making me feel so welcome. I can’t believe it’s already been almost 5 years, I didn’t realise how fast time went, that’s how much fun it’s been!
I am beyond excited to open this new chapter and to be able to share recipes with all of you. I hope you’ll enjoy them as much as I’m enjoying creating them. There is a lot to come so don’t go anywhere and let’s have fun in the kitchen! ~ JB
Browse JB’s French recipes
Here are French recipes I’ve shared in the past, courtesy of JB. Expect all future French recipes to come from him directly!
JB FAQ (Written by Nagi!)
Yes of course – I never want to stop! Sharing recipes with you is the heart and soul of RecipeTin Eats, and it will always be my biggest passion. I’ll still be cooking, testing, photographing, writing and chatting away with you here just like I always have.
The exciting part is that now I get to share the publishing of new recipes with JB, which means you’ll see even more variety, more inspiration and more delicious ideas coming your way.
Think of it as an expansion of the RecipeTin universe – not a replacement. I’ll continue to post all the recipes you know and love from me, and JB will be bringing his own voice, creativity and French flair to the mix.
So nothing changes with me – you’re just getting more!
Initially he will be sharing a new recipe every fortnight, and other work commitments permitting, we hope to continue this if not increase the frequency!
It will range from classic and homestyle French recipes as well as some fine dining restaurant dishes that are made to be accessible to every day home cooks. I’m especially excited by the latter as he has taught me so many great restaurant secret recipes – especially sauces and easy-but-fancy looking ways to plate up dishes.
The same way as we always have – except I will be JB’s testing support for his new recipes as he has been doing for mine all these years!
Typically, one of us will “own” a new recipe and do most of the legwork to create and test it to final form. Then we write it up and the other cooks it without assistance so we can check if the recipe is written accurately and with sufficient guidance for anyone to follow.
If there are problems with the recipe then we keep going back and forth until we’re happy.
JB is! Over the years he’s picked up so much working side-by-side with me and the team on countless photo and video shoots. He’s learned the RecipeTin “style” inside out, from the way we light food to the little details that make the step-by-steps clear and helpful.
He’s been practicing behind the camera as much as he has behind the stove, and I think you’re going to be amazed when you see his first recipe post this Friday. It looks and feels just like the RecipeTin you know – but with JB’s own personality shining through too!
YES! It was a key condition to him coming on board as a recipe contributor!
Life of Dozer
When JB said he had a staff mentoring session, this isn’t quite what I pictured……🤣 The cactus needs an explanation!!!
Nagi and JB – you are beyond inspirational! Not just for your extraordinary culinary passion and brilliance but your philanthropic approach to all you do. Onward and upward always!
I hope these recipes from JB are going to be as easy to make as yours are Nagi. Cant wait to try them out. Congratulations JB 🙂
Wonderful news! Looking forward to cooking more French recipes! Bon Appetite!
I have been craving “Liege Meatballs” aka Boulets à la Liégeoise of late! Would love a recipe, JB! (Sorry for the Belge request!)
I love a lot of different cuisines but French
Nagi, you and JB are an amazing “double act” and can’t wait to see new recipes appear on your site. Would love to see JB’s version of a cassoulet.
Just when you think RTE can’t get any better, welcome on board JB looking forward to some great recipes as I always have Nagi’s and of course Dozer is included 🐕 Good luck
Very exciting news! Very much looking forward to trying more of JB’s recipes.
Ah super de voir un compatriote de la Région Auvergne Rhône Alpes ! Félicitations JB. J’ai hâte de retrouver de bonnes recettes françaises. En espérant que tu fasses honneur à la gastronomie de notre belle région!
Welcome, JB! How exciting to have a new branch of recipe styles and a new RT family member!
Well done, Naggi for helping younger chefs to grow and develop and step into the spotlight!
Hello and welcome JB, I’d love all the tips and tricks for proper french macarons please, please include a video for us to follow along.
Bonjour JB……..looking forward to your recipes
How wonderful!! So excited to try more recipes from the wonderful RTE team!! Congratulations on this next step JB!!
Fantastic! As French women don’t get fat, looking forward to being skinny with your new recipes 😂
More in hope than anticipation, I fear!🤣😂
I feel so happy for you both and your team!! Congrats and can’t wait for some more great recipes from you both 🍾🥂
How exciting for all us Recipe Tin Eat Geeks. Loved seeing your contribution and your recipe’s. You must doing well as you seem to be in with the wonderful mr Dozer…hehehe 😀
You and JB are a match made in heaven!!!! Looking so forward to JB’s “fine dining” French recipes. Here’s to new “beginnings”
Hello JB, my girlfriends and I were wondering if you could come to my kitchen for a week?🤣 Welcome JB we are sure your input will add even more inspiration to our daily cooking! Wir wünschen viel Erfolg 😄
Yay!! Bonjour!! Wonderful
Lived in France for 28 years looking forward to French recipes if we can find the ingredients here in Australia. Rognons au Porto, pate de foie de Volaille and a million more.